We might be able to be more helpful if you post specifics on your formula and method, but I suspect your problem could be that your are underbaking the bread or not letting it cool/age sufficiently before eating it.

Rye flour contains pentosans, a type of sugar that absorbs a large amount of water. Rye bread needs to cool at least 4-6 hours (and better if longer) to allow the water held by the pentosans to be released, otherwise the bread will be gummy.

Rye bread should also generally bake at a lower temperature for a longer period of time than wheat bread, and it can be helpful to crack the oven door at the end of the bake to help it dry out if your oven is tight and holds moisture in.

loaf has passed the "tap on the loaf" hollow sound test only to be discovered that it was under-baked. A 70% to 100% rye, I like to bake around 220°c first 15 minutes and turn down to 200°c for rest of the bake, browning very dark. I figure about one hour in the oven for a 1.2kg loaf. With walnuts and lots of seeds, somewhat longer.

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